Spaghetti Squash Dinner Bowls


I like when a food is its own bowl or dish.  Like soup in a bread bowl, or coconuts you can drink directly out of, oysters, twice baked potatoes and so on.  This one is kind of like that.  

Spaghetti squash is a great thing.  If roasted in the oven for a bit the flesh can be raked with a fork to form 'spaghetti'.  Still tasting like a vegetable but with a firm texture that holds up as a gluten free and healthier substitute for pasta.  

I say this recipe serves 2 people because I can eat a whole squash but realistically, it makes 4 servings.

Spaghetti Squash Bowls

2 spaghetti squashes

4 cloves garlic, minced

dash olive oil

1 shallot, minced

1 lb ground lean turkey breast

1/4 teaspoon dried oregano

red pepper flakes, to taste

few fresh basil leaves, chopped

8 oz cremini mushrooms, cleaned and sliced

1 28 oz tin diced tomatoes, pureed in blender

s + p

4 oz fresh mozzarella cheese, sliced

Heat oven to 400 degrees.  Rinse and dry squashes.  Cut in half lengthwise, remove seeds and lightly rub with olive oil and sprinkle on a pinch of salt and pepper.  Place cut side down on a baking sheet and bake about 40 minutes.  Remove from oven and set aside.

While the squashes are roasting, saute garlic and onion in a medium pot.  Add turkey, red pepper flakes and oregano and cook until turkey is cooked.  Add mushrooms, basil and tomatoes.  Bring to a simmer.  Season with s + p.

Switch oven to broil and adjust a rack to a higher position.  

Flip cooked squashes over.  With a fork, scratch and loosen squash flesh, it will look like spaghetti.  Fill with turkey mushroom sauce.  Top with mozzarella slices and any extra basil.  Cook under broiler until cheese it melted, about 10 minutes.